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人人和平和這一家同系的西餐廳，能夠在疫情後的日子，繼續在北角堅持，而且本身位處的並不是人流很多的地段，但能夠保持着人氣，就是熟客支持和本身實力水準兩者結合的結果，當現在北上的成本越來越低，食肆選擇越來越多元化，甚至連西餐廳也開得城門城市，香港餐飲業存在的意義或者賴以生存的方法，其實我自己也想不到，因為堅持巧手和水準的，很多還是敵不過這項東，所以說做好自己，待客熱誠，就能夠活下去這越來越不似實況。這裏常常光顧他水準出色而價格相宜的午餐，但其實它的殺手鐧是威靈頓牛柳，一人份量，並不是一大塊然後切開，除了保持酥皮本身的酥香和完整外，更重要是感覺更為隆重，威靈頓牛柳最大問題一定是牛柳的核心太生而周邊太熟，但這裏保持得相當好，外表大約六至七成而內裏剛好三至四成，肉汁豐富，肉香也相當豐富，特別中間層的菌醬和煙肉，沒有過度賣弄奢華，例如加上黑松露，反而更能感受每一層味道的分野，以及當中結合的化學作用。另外要欣賞是配搭的沙律，蔬菜和豆類相當新鮮，翠綠而沒有雪藏味或腥味，並沒有因為簡單而馬虎，而這樣的價錢有這樣的細節和水準，除了多多光顧令其可以長做長有，就不知道可以再怎樣。Surviving post-pandemic in a quiet North Point location, this restaurant’s popularity is a testament to its loyal patrons and consistent quality. While known for affordable lunches, its true star is the individual Beef Wellington. Served whole, it feels more personal and is cooked perfectly—a juicy, rosy center encased in crisp pastry. Each layer shines without ostentatious additions. This remarkable quality and attention to detail at its price point are why it truly deserves support to continue thriving.…查看更多

回到香港的家的第一餐，就在附近的大本營吃中菜，畢竟在北歐不易找，也不會故意去吃。這家本新川滬菜餐廳在之前吃的午餐碟頭飯，感覺一般，來到晚飯就覺得比較出色，不知道是因為思港情切還是真的水準更多好就是。酥炸黃魚外表夠脆，內裡魚肉軟溶，肉香直接而且夠乾爽；醉雞和水煮牛肉也夠入味，沒有奇怪的味道和口感，後者辣勁和麻勁也夠，這裡不是油塘唯一能吃水煮式的地方，但餐廳夠乾淨，吃起來更放心。For my first meal back home in Hong Kong, I visited a nearby Shanghai/Sichuan restaurant in Domain. While a previous lunch experience was average, dinner was far more impressive—perhaps it was nostalgia, or a genuine improvement in quality. The deep-fried yellow croaker was perfectly crispy with tender meat. Both the drunken chicken and poached beef in chili oil were well-seasoned, with the latter delivering a satisfying spicy and numbing kick. Though not the only option for this dish in Yau Tong, the restaurant’s cleanliness is reassuring.…查看更多

餐飲集團Gaia Group旗下，除了主打意大利菜之外，日系餐廳也不少，次郎是他其中一家的連鎖品牌，來到吃的原因，主要是其地點真的方便，就在中環核心地帶而且不用上山。再見一定午市也算是人流充足但是拉麵的水準就是一般，不要期望有什麼景為之處，例如是他的慢煮雞白湯，湯頭奶白是最大的吸引，我不會祈求這湯底會有什麼泡沫，又或者是濃厚的風味，但平淡如水的感覺比一般豬骨湯更淡，份量都OK，配菜有豬肉及雞肉叉燒，雞肉慢煮味道可預期，豬肉叉燒沒有炙燒焦香，更表達出平平無奇的風格。Gaia Group‘s Jiro ramen chain offers a convenient option in Central. While its location is a major draw, the food is merely average. The lunch service was busy, but the ramen failed to impress. The slow-cooked chicken paitan broth, despite its creamy white appearance, was disappointingly bland and watery. Toppings included predictable slow-cooked chicken and pork chashu that lacked any seared aroma. The overall experience was uninspired, highlighting that convenience is its main, and perhaps only, selling point.…查看更多

Siaw又是另一一家在尖沙咀的排隊熱店，自從Soi 29在這裏興旺起來之後，香港新開的泰國菜餐廳也走這樣的路線，就是充滿着大排檔風味，強調的不再是冬陰功又或者是炸蝦餅等傳統泰國菜，而是強調熱炒及煎炸菜式，送酒一流。這裏的醉貓炒河當然出色，用上粗身玻璃粉，更能吸收非常惹味，辣度也夠的醬汁，口感煙煙韌韌，但不會軟糊，更重要是吃得出其鑊氣，但是份量有點不足，吃得不夠爽。船河同樣價錢，份量則多得多大得多，雖說不是最厲害的菜式，但喜歡其湯頭甜度和濃香平衡的相當好，而且和牛份量也不少，有厚有薄，相當滿足。炸蟹肉卷份量夠多，不是泰國較多蛋的奄列類型，而是啖啖肉的肉卷，這樣成本計起來，比泰國來得更要抵吃。…查看更多

Nocino從大坑的社區小店起步，能擴展至擁有四間分店，主要在於其清晰的市場定位——主打風味獨特的瑞士意大利（Swiss-Italian）菜。這種菜系源於瑞士接壤意大利的提契諾州（Ticino），烹調上多用忌廉和芝士，風味比傳統意菜更顯濃郁豐厚。菜單中有不少令人印象深刻的選擇，例如頭盤的「炸瑞士芝士球」，外層炸得金黃香脆，內裡的芝士融化後口感煙韌，芝士味濃郁；另一道「醃鯷魚」則以油漬白鯷魚搭配烤多士，鹹香清新，是個不錯的開胃菜。餐廳招牌的手工意粉每日新鮮製作，質感出色。「辣肉腸波浪麵」的麵條邊緣呈波浪狀，更容易掛上惹味的辣肉腸醬汁，口感豐富。而「小牛腿寬帶麵」則將小牛腿肉慢煮至極為軟腍，肉醬與寬麵完美結合，味道醇厚。主菜方面，「燴鹿肩肉」是傳統意大利餐廳較少見的菜式，鹿肩肉經長時間燉煮後肉質軟腍入味，入口即化，充分展現了瑞士山區菜餚的風味特色，值得一試。Nocino built its success by focusing on a specific niche: Swiss-Italian cuisine. Originating from Switzerland’s Ticino region, its dishes are notably richer and creamier than traditional Italian fare. This is best experienced through its impressive menu, which starts with well-executed appetizers like crispy fried cheese balls and savory marinated anchovies. Standout handmade pastas include a spicy sausage mafaldine and a tender slow-cooked veal shank pappardelle. The venison shoulder main further showcases its unique, hearty Alpine-inspired cooking style, setting it apart in the market.…查看更多

怡和大廈除了會上14樓，幫勞力士手錶及帝舵手錶做保養外母，也會去地庫的Food Court，可以說是全香港最貴的，也是最多升級美食的，大得可以分做兩邊，裝修當然比一般的大氣得多。這令我想起在太古的KIN，走同樣路線，但是已經不行了。最常點的，是Mashi no Mashi的和牛沾麵，當然和全盛時期的人氣比較低了很多，但是他的和牛沾麵濃厚湯底，再配上圓塊慢煮炙燒的肥美和牛，依然是香港沾麵界少用的存在。甘棠燒鵝也從南華會走過來，對我而言，最重要最吸引我的不是燒鵝，而是甘一刀叉燒，也就是梅頭第一刀極度肥美的版本，不知道是否不是在本店處理，油香依然出色，但是少了一種即場處理的新鮮感，但是燶邊和甘香還是很不錯，比起以他國菜為主，這裏和珍姐開的餐廳，也會近符合大眾的口味，這裏沒有火鍋，但是真正的咖喱牛腩飯，充滿港式風味的辣香，當然沒有問題。…查看更多

泰豐樓酒家矗立於香港數十載，恰如那句名言——老兵不死，只是飄零，當鹿鳴春已經完成歷史使命，他還在這裏。這家守護傳統北京菜的食肆，在講求創新與精緻的飲食潮流中，堅持著最純粹的老派京味。店內的北京烤鴨不走酥脆路線，反而是肉厚皮厚的傳統做法，一片鴨肉送入口中，滿嘴都是紮實的肉香與油脂，那份飽足感彷彿把食客帶回昔日的京城食肆。這樣有歷史底蘊的餐廳在香港已經買少見少，每一次光顧都像是與時代的對話，也是對傳統的致敬。羊肉水餃皮薄餡厚，一口咬下羊肉的鮮香四溢，不膻不膩。高力豆沙的份量大得驚人，濃郁的紅豆沙甜而不膩，展現老師傅不計成本的豪邁。鹽爆牛羊則回歸簡樸本質，僅以柏葉襯托牛肉的鮮嫩，鹽粒在高溫下激發出肉汁的原始香氣，樸實無華卻令人難忘。泰豐樓或許不是最耀眼的餐廳，但在這個追求新潮的年代，它依然默默守護著那份老北京的味道，飄零卻不凋零。…查看更多

這餐廳最重要點的是杭州富貴雞，特別是聽到侍應用取將外層的泥巴打碎時的鏗鏘聲音，相當動聽。這道始於清代的名菜製作繁複，需先將雞隻醃製入味，再以豬網油包裹，配上蝦仁、火腿、冬菇等餡料，最後以荷葉封裹蒸製。整個過程工序繁瑣，需要師傅純手工操作，如今願意堅持這種傳統做法的食肆已屬難得。成品雞肉嫩滑，荷葉清香與豬網油的油潤完美結合，各種配料的鮮味層次分明。上海腌篤鮮則體現江南燉湯的精髓，以鮮肉、鹹肉、筍片慢火細燉，湯頭鹹鮮適中，滋味醇厚。其中的百頁結吸收了湯汁精華，同時保留豆製品特有的豆香，口感柔韌而有嚼勁，與湯底的鮮美相得益彰。紅燒一字牌展現江蘇菜醬燒的精湛技藝，排骨經過細心燉煮，醬汁濃郁卻不死鹹，帶有微甜的回甘。肉質軟糯而不散，骨肉之間恰到好處，入口即化。相比起來，手抓羊排的表現則較為平淡，未能達到其他傳統菜式的水準，還是專注自己擅長的就好。The highlight is Hangzhou Beggar’s Chicken, with its delightful clay-cracking sound. This Qing Dynasty dish requires marinating chicken, wrapping in caul fat with shrimp, ham, and mushrooms, then steaming in lotus leaves. The tender meat combines lotus fragrance with rich caul fat and layered umami. Shanghai Yan Du Xian features slow-cooked pork and bamboo in savory broth, with bai ye knots retaining tofu aroma. Red-braised ribs showcase masterful braising with balanced sauce and melt-in-mouth texture. The lamb chops fall short of other traditional dishes.…查看更多

這家咖喱麵店最特別的，是從馬來西亞開過來，香港餐飲業界的過江龍並不是太罕見，但是從馬來西亞開過來，真的比較特別。餐廳名字的”緊張”，不是吃完會令你很緊張，而是餐廳發源地馬來西亞增江的音譯，裝修就是八九十年代香港酒樓和排檔的結合，很有老香港的情調。這裏的基本就是咖喱麵底，來自馬來西亞空運過來的湯頭，和一般的喇沙不同的是椰汁味不是太過突出，強調的是微微的辣勁，還有大量的香料香味。這裏的麵底是摻摻，也就是米粉和油麵的結合，兩者煮起來也是偏爽的口感，合我口味。平均百多元一碗麵，比日本拉麵還要貴，但配料相當充足，一大隻雞髀，再配上魚蛋，豆腐卜，還有花膠又或者是軟殼蟹，看起來相當有霸氣，吃起來花膠和鳳爪的吸汁與及軟腍，也是令人可喜。至於雞髀肉不會一夾即散，保持原有的質感。軟殼蟹原隻炸起相當。有霸氣，吃起來也是酥香而沒有有油膱味。整體咖喱麵的水準也是令人滿意，而且在香港亦是數一數二。咖啡來自附近的Colour，這種小店互相的聯乘同樣發揮香港小市民守望相助的性格。小食的蝦醬雞翼，同樣炸得相當不錯，皮脆不會太厚，蝦醬的味道也算濃烈，但比較可惜的是未能滲入雞肉之中，這個可以有少少改善，但總括而言，作為過江龍來說相當有誠意。This curry noodle shop from Malaysia stands out as an unusual cross-border venture in Hong Kong. “Gan Jeong” refers to Zengjiang, Malaysia, its origin. The décor evokes 1980s-90s Hong Kong nostalgia. Their signature curry features air-shipped Malaysian broth—less coconut-forward than laksa, emphasizing subtle spice and heat. Mixed noodles (rice and oil noodles) provide pleasant texture. At over HK$100 per bowl, it rivals Japanese ramen prices, but portions are generous: whole chicken leg, fish balls, tofu puffs, fish maw, or soft-shell crab. Quality is impressive, with fish maw and chicken maintaining excellent texture. The crispy shrimp paste wings complement the experience perfectly.…查看更多

合和中心的旋轉餐廳，有着的是長久的歷史，以及不斷的轉手經驗， 20多年前我吃的是西餐，然後曾經轉過做Fine Dining，在這些年由普京酒店下的自助山接手，有着大集團的支援，這餐廳總算穩定下來，不說裝修和食物，旋轉餐廳的轉動也沒有以前的順暢，真的會轉得有點頭暈。食物方面，價錢其實和澳門差不多，但選擇相對少了一點，這裏的強項我相信是冷盤，特別是海鮮的選擇，令你有龍蝦和麵包蟹的自由，如果純粹以抵食來說，但是吃這兩項很快就回本，海鮮的味道和乾淨已算不錯，特別是爆膏的表現。相比起來熱盤水準有所不足，特別是煎炸類的相對比較馬虎，至於肉扒類的是最大路的Sunday Roast，略嫌脂部不夠香。最後如果以自助山來說，最想吃上葡京那裏的早餐，相傳相當高質。The revolving restaurant at Hopewell Centre has a long history with multiple ownership changes. Twenty years ago it served Western cuisine, then fine dining, now operated by Regal Hotels‘ buffet division with corporate backing. The rotation is less smooth, causing slight dizziness. Pricing matches Macau but with fewer choices. Its strength is cold dishes, especially seafood - unlimited lobster and crab offer excellent value with fresh, roe-rich specimens. Hot dishes, particularly fried items and Sunday roasts, disappoint with insufficient fat flavor.…查看更多

三小漁的川菜在觀塘來說也算是正宗，特別是麻辣的調控也做得不錯，它之前在中環開分店還以為能夠守住，但結果還是結業收場，果然這是一個艱難的季節，堅守在觀塘這個所謂的商貿區，繼續做好自己，也許是在這項東之下生存的方法。它的黑磚豆腐依然是這裏必點的前菜，豆腐嫩滑，蓋皮炸得香脆，豆香也ok，其實外表看起來有點令人卻步，但吃下去其實就是高質素的炸豆腐，沒有什麼奇怪的味道。另外水魚魚用上古代鼎泰豐狀容器承載，更為矜貴，味道麻香夠，辣勁相對柔和，魚肉沒有泥味，所以味道調配得可以顯示出其鮮味，容易入口。沙薑蔥油雞是特價套餐裏面提供的，但並沒有揸流攤，至少份量真的有半隻，沙薑味帶微微辣香，就算雞肉本身不是新鮮雞，也能做出相當不錯的配搭。唯一試炸蠔腩比較乾身，口感有點柴口，這點要努力一點，但作為比較獨特的存在，還是希望他能夠堅守下去。San Xiao Yu’s Sichuan cuisine remains authentic in Kwun Tong, with well-balanced málá spicing. After their Central branch closed, surviving in this commercial district proves challenging. The black brick tofu—crispy exterior, silky interior—remains essential despite its intimidating appearance. Water-boiled fish arrives in ornate vessels, delivering fragrant numbing spice with tender, mud-free fish. Sand ginger scallion oil chicken offers generous portions with subtle heat. Only the fried oyster belly slightly disappoints with dry texture, though this unique establishment deserves continued support.…查看更多

丸龜集團在鯉魚門的新店山牛，也是本港的第一家店，在這美食沙漠開設新類型的餐廳，真的是藝高人膽大，隔離就是譚仔三哥，再加上對面大本營有譚仔和丸龜製麵，油塘除了麵包店，丸龜集團也在這裏建立自己的堡壘。和一般般牛丼風格不同，這裏主打的不是吉野家等風格的汁煮牛肉飯配上牛肉汁，而是在現場炭烤，牛肉比一般牛丼的更厚身，偏向牛小排風格，肉香也比較強，口感也比較腍，再加上炭烤香味，說是高級版牛丼也不為過，至少在價錢上也能反映出來。味道真的OK，偶爾想吃好一點的飯盒，也是值得推介的。This is Marugame Group’s new outlet in Lei Yue Mun, and the first of its kind in Hong Kong. Opening this new restaurant concept in a food desert shows real confidence, especially with TamJai SamGor next door and both TamJai and Marugame Seimen at their main base across the street. Beyond bakeries, Marugame Group is establishing its fortress in Yau Tong. Unlike typical gyudon style, this restaurant doesn’t serve Yoshinoya-style simmered beef with broth over rice. Instead, they charcoal-grill the beef on-site. The beef cuts are thicker than standard gyudon, leaning toward short rib style, with stronger meat aroma and more tender texture. Combined with the charcoal-grilled fragrance, calling it a premium version of gyudon wouldn’t be an exaggeration, and the pricing certainly reflects that. The taste is genuinely good, making it a worthy recommendation when you occasionally want a better quality rice bowl.…查看更多

打着珍姐人馬開設的豪牛火鍋店，在灣仔開業不久已經成為當地的火鍋 aka 打邊爐名店。裝修比珍姐的光鮮，有很多代表香港的霓虹燈擺設，最重要的當然是瘋狂在餐廳播地道的廣東流行曲，侍應服務細心，對食材也相當認識，少了珍姐同事的粗獷，和打邊爐這三個字形成一個反差萌。最基本的沙嗲湯底，花生味相當濃，鹹香味也夠配搭本地牛頸脊及封門樓等組成的拼盤，當然是簡單直接的配搭，牛肉質素真的不錯，從色澤及雪花分布已經看到。最驚喜的是牛胸爽，比一般的大塊得多，而且切成河粉狀，視覺效果100分。This new hotpot restaurant by the famous “Big JJ” team has quickly become a Wan Chai favorite. With neon-lit décor, nonstop classic Cantopop, and attentive staff, it adds flair to the hotpot scene. The satay broth is peanut-rich and pairs perfectly with beef platters like neck and fei ji. The standout is the giant sliced brisket, cut into rice-noodle-like strips, delivering both taste and striking presentation.…查看更多

以「珍惜」為題，清真牛肉館承載著一代又一代食客的記憶。入口爆汁的牛肉餅，濃郁肉香瞬間充盈口腔；再嚐羊腩，外層微酥，油脂分布細膩而不覺膩滯，帶來獨有的肥美滿足；至於咖喱牛腩飯，香料與牛腩的交融更是經典，香氣撲鼻，滋味厚實，而白飯則完美吸收醬汁精華。二十多年來，這些味道始終未曾改變，即使分店與兄妹店馬家莊已相繼結業，留下的卻是一脈相承的真味血脈。這樣的堅守在時代流轉中格外可貴，它提醒著我們，很多時候平凡的一餐，正是最值得珍惜的情感連結。珍惜，不只是對味道的留戀，更是對一段歲月與傳承的敬意。Islamic Beef Restaurant embodies decades of culinary memory. The juicy beef patty bursts with flavor, the lamb brisket offers crisp edges with satisfying richness, while the curry beef brisket rice fills the air with spice and warmth. For over 20 years, these cherished tastes have remained unchanged. Even after the closure of its branches and the sibling shop Ma Ka Zhuang, what endures is a living bloodline of flavor—something to treasure deeply, as it carries both heritage and time.…查看更多

想不到只是幾年時間，這間韓國麵店已經成為香港其中一間最多分店的韓國菜餐廳，主要集中在港島區和尖沙咀，這些地方的消費能力更高，也是能夠支撐餐廳營運的方法，投入的成本更高，經營的餐廳集團也是韓國菜為主，例如是以韓式居酒屋作為主軸的Antidote，在駕馭上相對容易。韓國的刀削麵吃起來比中國的版本口感更為煙靭，也更粗身，配搭的是排骨湯，吃起來也相當舒服，外表看起來很紅，但是一點也不辣。餃子也是相當有趣，除了很大之外外皮也很厚，吃起來似吃包子，作為人均不用$100的選擇，飽肚功能做足，也有韓式傳統家庭風味，味道還可以啦。In just a few short years, this Korean noodle shop has grown into one of the Korean restaurant chains with the most branches in Hong Kong, mainly concentrated in Hong Kong Island and Tsim Sha Tsui. These areas have stronger spending power, which supports the restaurant’s operations despite higher costs. The parent group focuses primarily on Korean cuisine, such as Antidote, which runs on a Korean izakaya concept—relatively easy to manage. The Korean-style hand-cut noodles are chewier and thicker than the Chinese version, served in a comforting pork rib soup that looks fiery red but is not spicy at all. The dumplings are also quite interesting—very large with thick skins that resemble buns. At under HK$100 per person, the meal is filling, carries a sense of traditional Korean home cooking, and tastes decent overall.…查看更多